US20100129522A1 - Caffeinated frozen confections - Google Patents
Caffeinated frozen confections Download PDFInfo
- Publication number
- US20100129522A1 US20100129522A1 US12/276,661 US27666108A US2010129522A1 US 20100129522 A1 US20100129522 A1 US 20100129522A1 US 27666108 A US27666108 A US 27666108A US 2010129522 A1 US2010129522 A1 US 2010129522A1
- Authority
- US
- United States
- Prior art keywords
- caffeinated
- flavoring
- caffeine
- frozen confection
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000009508 confectionery Nutrition 0.000 title claims description 24
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims abstract description 100
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 63
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims abstract description 50
- 229960001948 caffeine Drugs 0.000 claims abstract description 50
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims abstract description 50
- 239000000203 mixture Substances 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000796 flavoring agent Substances 0.000 claims abstract description 22
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 22
- 239000003765 sweetening agent Substances 0.000 claims abstract description 22
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 15
- 239000003086 colorant Substances 0.000 claims abstract description 15
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 15
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 15
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 15
- 239000003755 preservative agent Substances 0.000 claims abstract description 15
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 15
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 15
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 15
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 11
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 10
- UDMBCSSLTHHNCD-UHFFFAOYSA-N Coenzym Q(11) Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(O)=O)C(O)C1O UDMBCSSLTHHNCD-UHFFFAOYSA-N 0.000 claims abstract description 8
- UDMBCSSLTHHNCD-KQYNXXCUSA-N adenosine 5'-monophosphate Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O UDMBCSSLTHHNCD-KQYNXXCUSA-N 0.000 claims abstract description 8
- LNQVTSROQXJCDD-UHFFFAOYSA-N adenosine monophosphate Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(CO)C(OP(O)(O)=O)C1O LNQVTSROQXJCDD-UHFFFAOYSA-N 0.000 claims abstract description 8
- 241000167854 Bourreria succulenta Species 0.000 claims abstract description 7
- 235000019693 cherries Nutrition 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 235000011034 Rubus glaucus Nutrition 0.000 claims abstract description 5
- 235000009122 Rubus idaeus Nutrition 0.000 claims abstract description 5
- 235000021028 berry Nutrition 0.000 claims abstract description 5
- 240000007651 Rubus glaucus Species 0.000 claims abstract 3
- 238000000034 method Methods 0.000 claims description 12
- -1 dried invert sugar Natural products 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- 229960002737 fructose Drugs 0.000 claims description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 108010011485 Aspartame Proteins 0.000 claims description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 229920001353 Dextrin Polymers 0.000 claims description 2
- 239000004375 Dextrin Substances 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 229920001908 Hydrogenated starch hydrolysate Polymers 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 229930195725 Mannitol Natural products 0.000 claims description 2
- 108050004114 Monellin Proteins 0.000 claims description 2
- 244000131316 Panax pseudoginseng Species 0.000 claims description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 2
- 240000003444 Paullinia cupana Species 0.000 claims description 2
- 235000000556 Paullinia cupana Nutrition 0.000 claims description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical class CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 claims description 2
- 229960005164 acesulfame Drugs 0.000 claims description 2
- 239000000605 aspartame Substances 0.000 claims description 2
- 235000010357 aspartame Nutrition 0.000 claims description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 2
- 229960003438 aspartame Drugs 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 239000000625 cyclamic acid and its Na and Ca salt Chemical class 0.000 claims description 2
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical class OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 239000008121 dextrose Substances 0.000 claims description 2
- 235000008434 ginseng Nutrition 0.000 claims description 2
- 229960004903 invert sugar Drugs 0.000 claims description 2
- 239000000845 maltitol Substances 0.000 claims description 2
- 235000010449 maltitol Nutrition 0.000 claims description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 2
- 229940035436 maltitol Drugs 0.000 claims description 2
- 239000000594 mannitol Substances 0.000 claims description 2
- 235000010355 mannitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 235000019204 saccharin Nutrition 0.000 claims description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical class C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 claims description 2
- 229940081974 saccharin Drugs 0.000 claims description 2
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 239000000600 sorbitol Substances 0.000 claims description 2
- 235000010356 sorbitol Nutrition 0.000 claims description 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 229960003080 taurine Drugs 0.000 claims description 2
- 239000000892 thaumatin Substances 0.000 claims description 2
- 235000010436 thaumatin Nutrition 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims 1
- 238000007710 freezing Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 125000000185 sucrose group Chemical group 0.000 claims 1
- 230000000007 visual effect Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 229940112822 chewing gum Drugs 0.000 description 4
- 235000015218 chewing gum Nutrition 0.000 description 4
- 241000533293 Sesbania emerus Species 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 244000235659 Rubus idaeus Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000010205 Cola acuminata Nutrition 0.000 description 1
- 244000228088 Cola acuminata Species 0.000 description 1
- 235000014435 Mentha Nutrition 0.000 description 1
- 241001072983 Mentha Species 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 229940081528 caffeine chewing gum Drugs 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000013270 controlled release Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000014569 mints Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
Abstract
The present invention is related to a caffeinated freeze pop product. Specifically, the mixture for the freeze pop includes water, sweetener, preservatives, caffeine, citric acid, flavoring agent, and a coloring agent. The sweetener can be any type of sweetener but is preferably high fructose corn syrup, and the preservatives generally are sodium benzoate, potassium sorbate, and adenosine monophosphate. The flavoring agent can be of any flavor, and include: cherry, orange, blue raspberry, tropical fruit, sour apple, and wild berry. Further the color of the caffeinated freeze pops can be any color, including: red, orange, blue, purple, yellow, and green. Generally the method of making the freeze pop is to dissolve the preservatives into the water; then combining in the citric acid, caffeine, and sweetener; and last combining the caffeinated mixture with flavoring and coloring agents for visual and taste appeal.
Description
- The subject of the invention is caffeinated frozen confectionary products.
- Caffeine is a known crystalline compound. It comes in varying chemical forms and it is a stimulant for the central nervous system in humans. Because of its stimulating properties, caffeine has been a long-standing source of quick energy for consumers.
- Caffeine occurs naturally in many plants and seeds, such as coffee and cocoa beans and tea leaves. Therefore, historical forms of introducing caffeine into one's system was through chewing on seeds, bark, or leaves of caffeinated plants. Thereafter, more traditional forms of ingesting caffeine were through drinking the extracts of tea leaves or coffee beans boiled in water or other liquids.
- In the early 19th century, caffeine was then introduced in soft drinks using caffeine derived from kola nut. With the invention of modern technology and ability to easily manufacture chemical compounds, caffeine, in its varying forms, have been introduced to different drinks for providing energy.
- In addition to drinks, caffeine is found in some food products, either as a natural occurrence in the products. For instance, chocolate, coffee bean, seeds, various candies, and mints have all been found to have caffeine because of the product itself (e.g. seeds and coffee beans) or its ingredients (e.g. cocoa) have naturally occurring caffeine.
- More recently, there are products on the market where caffeine has been added to chewing gum or even in straight ingestible format. For instance, U.S. Pat. No. 6,024,988, entitled, “Caffeine Chewing Gum,” to Ronald Ream, et al., issued on Feb. 15, 2000 discloses an improved chewing gum composition including caffeine. Further, U.S. Pat. No. 6,444,241, entitled, “Caffeine coated chewing gum product and process of making,” issued to Henry Tyrpin on Sep. 3, 2002 discloses a chewing gum with a controlled release of caffeine. However, there is a need in the art for other products having caffeine.
- Therefore, it is desired in the art to have food products having caffeine, such as frozen confections.
- The invention comprises, in one form thereof, a caffeinated frozen confection mixture comprising water, sweetener, citric acid, preservatives, and caffeine.
- More particularly, the invention includes a caffeinated frozen confection mixture comprising by percent weight: at least 71% water, at least 27% sweetener, at least 0.63% citric acid, at least 0.025% sodium benzoate, at least 0.025% potassium sorbate, at least 0.05% adenosine monophosphate, at least 0.126% caffeine, at least 0.10% weight of a flavoring agent and 0.02% weight of a coloring agent.
- In another form, the invention includes a method for making a caffeinated frozen confection mixture comprising the steps of: providing water, preservatives, citric acid, sweetener, caffeine, flavoring agent, and a coloring agent; mixing water with the preservatives until preservatives are dissolved; adding citric acid, sweetener, and caffeine until completely combined; and adding flavoring and coloring agents until completely combined.
- An advantage of the present invention is that it provides a source of energy, via caffeine, in a form other than liquid or in a candy product.
- The present invention is directed to a caffeinated frozen confection and method for making same. The present invention is described as freeze pop, however, it will be well understood by those in the art that it could be substituted for any frozen confectionary product. The caffeinated frozen confection can be made in varying flavors and amounts of caffeine, but is disclosed below in a preferred embodiment.
- Pursuant to the present invention, caffeine is used in an anhydrous form (1,3,7,-Trimethylxanthinemonohydrate), though those in the art will recognize other forms of caffeine can be used with the following formulation. In the invention, caffeine will comprise at least about 0.1%, by weight of the freeze pop, and can deliver between 85mg to 150 mg of caffeine per freezer pop. Preferably, caffeine will comprise about 0.126% by weight of the freeze pop, delivering about 120 mg of caffeine per freezer pop. Though the preferred embodiment uses caffeine, other forms of energy-boosting compounds maybe substituted, such as guarana, taurine, ginseng, and other energy compounds.
- Referring now to the caffeinated freeze pops, the popsicles having caffeine may be based on a variety of different types already known in the art. For example, the freezer pops can be in varying degrees of calories, fat, and sugar (i.e. high, low, or free) and further may contain other ingredients or novelties in addition the basic formula disclosed below.
- The freeze pops generally consist of water, sweetener (e.g. high-fructose corn syrup), citric acid, sodium benzoate, potassium sorbate, adenosine monophosphate (i.e. bitter blocker), caffeine, and then varying levels of flavoring and coloring to achieve taste and visual appeal.
- Typically, the water content is at least 50% by weight, but preferably is about 70%. More particularly, the water content is in a range from 71.76% to 71.92% by weight of the freezer pop.
- Though the preferred embodiment discloses high frctose corn syrup, it will be recognized by those skilled in the art that varying types of sweeteners may be used to adjust for fat and caloric intake. The sweetener typically constitute about 20% by weight of the freeze pop, more typically about 27% by weight of the freeze pop. Sugar sweeteners generally include: sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, glactose, corn syrups, and the like. Sugarless sweeteners include: sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like. Still other types of sweeteners may include artificial sweeteners such as: sucralose, aspartame, salts of acesulfame, altitame, saccharin and its salts, cyclamic acid and its salts, glycerrhizinate, dihydrochalcones, thaumatin, monellin, and the like.
- The remaining ingredients can be provided in varying degrees, but preferably are in the following form and percent weight:
-
Ingredient Percent Weight Citric Acid 00.63% Sodium Benzoate 00.25% Potassium Sorbate 00.25% Adenosine Monophosphate 00.05% Caffeine (Anhydrous) 0.126% - A variety of flavoring and coloring agents maybe used to provide visual and taste appeal. Generally the flavoring content will range from 0.05% to 0.50%, but will typically range from 0.10% to 0.30% by weight of the freezer pop. The flavoring agents can include orange, cherry, raspberry, tropical, sour apple, mixed berry. Other fruit, candy, mint, or similar flavors are possible. The color coloring agents will range from 0.01% to 0.50%, but will typically range from 0.02% to 0.20% by weight of the freeze pop.
- Following are a series of examples, by percent weight, of flavored caffeinated freeze pops:
-
Flavor Ingredients by Percent Weight Cherry Water (71.86%); High Fructose Corn Syrup (27.00%); Citric Acid (.63%); Sodium Benzoate (.025%); Potassium Sorbate (.025%); Bitter Block (.05%); Caffeine (.126%); Cherry Flavoring (.20%); Cherry Color (.06%) Orange Water (71.92%); High Fructose Corn Syrup (27.00%); Citric Acid (.63%); Sodium Benzoate (.025%); Potassium Sorbate (.025%); Bitter Block (.05%); Caffeine (.126%); Orange Flavoring (.12%); Orange Color (.08%) Blue Raspberry Water (71.90%); High Fructose Corn Syrup (27.00%); Citric Acid (.63%); Sodium Benzoate (.025%); Potassium Sorbate (.025%); Bitter Block (.05%); Caffeine (.126%); Raspberry Flavoring (.20%); Blue Color (.02%) Wild Berry Water (71.84%); High Fructose Corn Syrup (27.00%); Citric Acid (.63%); Sodium Benzoate (.025%); Potassium Sorbate (.025%); Bitter Block (.05%); Caffeine (.126%); Mixed Berry Flavoring (.24%); Purple Color (.04%) Tropical Fruit Water (71.82%); High Fructose Corn Syrup (27.00%); Citric Acid (.63%); Sodium Benzoate (.025%); Potassium Sorbate (.025%); Bitter Block (.05%); Caffeine (.126%); Tropical Fruit Flavoring (.24%); Yellow Color (.06%) Sour Apple Water (71.76%); High Fructose Corn Syrup (27.00%); Citric Acid (.63%); Sodium Benzoate (.025%); Potassium Sorbate (.025%); Bitter Block (.05%); Caffeine (.126%); Sour Apple Flavoring (.20%); Lime Green Color (.16%) - Further, the freeze pop mix is made to have proper degrees Brix (° Bx), pH balance, and percent of total acidity (% TA) for quality control purposes. The freeze pop mix should range in 18.5° Bx to 19.7° Bx, with the target being 19.1° Bx. The pH is generally within the range of 2.55 to 2.95, but ideally is 2.75 pH. Last, the percent of total acidity should range from 0.295 to 0.335, but ideally is 0.315.
- One, but not the only, method for making the freeze pops, is to mix the preservatives with the water until the preservatives are dissolved. Thereafter, the sweetener, caffeine, and citric acid are added until combined. Last the flavoring and coloring agents are added to the mix until completely combined.
- As a preferred method, sodium benzoate, bitter block, and potassium sorbate are all added to the water and mixed until they are dissolved. Then, the high fructose corn syrup, caffeine (anhydrous), and citric acid are mixed in until the products are completely combined. The last components are the flavoring and color components. To ensure the products are at a given quality, the pH should then be measured along with the degrees Brix and total acid measurements to see if they fall within the above-specified ranges. Once the mix is determined to be of suitable quality, they may be individual frozen or packaged and then frozen, as may be desired.
- While the invention has been described with reference to particular embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from the scope of the invention.
- Therefore, it is intended that the invention not be limited to the particular embodiments disclosed as the best mode contemplated for carrying out this invention, but that the invention will include all embodiments falling within the scope and spirit of the appended claims.
Claims (20)
1. A caffeinated frozen confection mixture comprising water, sweetener, citric acid, preservatives, and caffeine.
2. The caffeinated frozen confection mixture of claim 1 further comprising a flavoring agent.
3. The caffeinated frozen confection mixture of claim 2 wherein the flavoring agent is a flavor selected from the group consisting of orange flavoring, cherry flavoring, raspberry flavoring, tropical fruit flavoring, sour apple flavoring, and mixed berry.
4. The caffeinated frozen confection mixture of claim 1 further comprising a coloring agent.
5. The caffeinated frozen confection mixture of claim 4 wherein the coloring agent is a color selected from the group consisting of orange, red, blue, yellow, green, and purple.
6. The caffeinated frozen confection mixture of claim 1 wherein the sweetener is selected from the group consisting of sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, glactose, corn syrup, sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, sucralose, aspartame, salts of acesulfame, altitame, saccharin and its salts, cyclamic acid, glycerrhizinate, dihydrochalcones, thaumatin, monellin.
7. The caffeinated frozen confection mixture of claim 1 , wherein the preservatives is selected from the group consisting of sodium benzoate, potassium sorbate, and adenosine monophosphate.
8. The caffeinated frozen confection mixture of claim 1 , wherein the percentage weight of the ingredients are: at least 70% water, at least 25% sweetener, at least 0.50% citric acid, at least 0.020% sodium benzoate, at least 0.020% potassium sorbate, at least 0.05% adenosine monophosphate, at least 0.1% caffeine.
9. The caffeinated frozen confection mixture of claim 8 , farther comprising at least 0.10% weight of a flavoring agent and 0.01% weight of a coloring agent.
10. The caffeinated frozen confection nuxture of claim 1 , wherein the freeze pop mixture is three (3) ounces and provides 120 milligrams of caffeine.
11. The caffeinated frozen confection mixture of claim 1 , wherein the pH level is in the range of 2 to 3.
12. The caffeinated frozen confection mixture of claim 1 , wherein the caffeine is substituted for an energy boosting compound selected from the group consisting of guarana, taurine, or ginseng.
13. A caffeinated frozen confection mixture comprising by percent weight: at least 71% water, at least 27% sweetener, at least 0.63% citric acid, at least 0.025% sodium benzoate, at least 0.025% potassium sorbate, at least 0.05% adenosine monophosphate, at least 0.126% caffeine, at least 0.10% weight of a flavoring agent and 0.02% weight of a coloring agent.
14. A method for making a caffeinated frozen confection mixture comprising the steps of:
a. Providing water, preservatives, citric acid, sweetener, caffeine, flavoring agent, and a coloring agent;
b. Mixing water with the preservatives until preservatives are dissolved;
c. Adding citric acid, sweetener, and caffeine until completely combined; and
d. Adding flavoring and coloring agents until completely combined.
15. The method of claim 14 further comprising the step of packaging the mixture in an unfrozen state.
16. The method of claim 14 further comprising the step of freezing the mixture.
17. The method of claim 14 wherein the sweetener is high fructose corn syrup.
18. The method of claim 14 wherein the preservatives are selected from the group consisting of sodium benzoate, potassium sorbate, and adenosine monophosphate.
19. The method of claim 14 wherein the flavoring agent is a flavor selected from the group consisting of orange flavoring, cherry flavoring, raspberry flavoring, tropical fruit flavoring, sour apple flavoring, and mixed berry.
20. The method of claim 14 wherein the coloring agent is a color selected from the group consisting of orange, red, blue, yellow, green, and purple.
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US12/276,661 US20100129522A1 (en) | 2008-11-24 | 2008-11-24 | Caffeinated frozen confections |
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US12/276,661 US20100129522A1 (en) | 2008-11-24 | 2008-11-24 | Caffeinated frozen confections |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2019143432A1 (en) | 2018-01-21 | 2019-07-25 | Kastner Bernie D | Migraine treatment preparation and method |
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US4307123A (en) * | 1979-07-27 | 1981-12-22 | Stauffer Chemical Company | Frozen dessert composition |
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US6423359B1 (en) * | 1997-02-26 | 2002-07-23 | Amiel Braverman | Process for preparing milk-based freezable confections |
US6444241B1 (en) * | 2000-08-30 | 2002-09-03 | Wm. Wrigley Jr. Company | Caffeine coated chewing gum product and process of making |
US20060099277A1 (en) * | 2004-10-15 | 2006-05-11 | Jewett Fred F Jr | Protein and fruit juice product |
US20070286934A1 (en) * | 2006-06-12 | 2007-12-13 | Brian Schallhorn | Frozen confections and method of manufacturing same |
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US4140807A (en) * | 1977-08-29 | 1979-02-20 | Amiel Braverman | Flavored freezable-gel confection |
US4307123A (en) * | 1979-07-27 | 1981-12-22 | Stauffer Chemical Company | Frozen dessert composition |
US6423359B1 (en) * | 1997-02-26 | 2002-07-23 | Amiel Braverman | Process for preparing milk-based freezable confections |
US6024988A (en) * | 1998-06-01 | 2000-02-15 | Wm. Wrigley Jr. Company | Caffeine chewing gum |
US6444241B1 (en) * | 2000-08-30 | 2002-09-03 | Wm. Wrigley Jr. Company | Caffeine coated chewing gum product and process of making |
US20060099277A1 (en) * | 2004-10-15 | 2006-05-11 | Jewett Fred F Jr | Protein and fruit juice product |
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WO2019143432A1 (en) | 2018-01-21 | 2019-07-25 | Kastner Bernie D | Migraine treatment preparation and method |
EP3740284A4 (en) * | 2018-01-21 | 2021-10-13 | Kastner, Bernie D. | Migraine treatment preparation and method |
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